The Elms, Suffolk

Breakfast: Bacon Sandwich Lunch: Garlic King Prawn & Avocado Salad, Chilli & Soy Sauce Dressing Dinner: Cheeseburger, Bratwurst, Grilled Asparagus with Parmesan, Sweet Potato Fries Prawn & Avocado Salad Cheeseburger & Grilled Asparagus Lunch: Using up avocado in the fridge and fresh prawns cooked in garlic oil Dinner: Cheeseburger. Always special. Asparagus is in season, chargrilled again and shaved parmesan.  The parmesan cheese was a 3 year old piece we bought home from Italy about 2 years ago.   We use it and vacuum pack it again. And we do use it frequently, the vacuum sealer is such a good thing to buy.  We use it to freeze meat, without freezer burn.  And for sous vide cooking.  We buy a variety of cheeses and they just keep

Breakfast: Sausage Sandwich, Bacon Sandwich Lunch: Pork Tortilla Soup Dinner: Lamb Chops/Steak, Baked Potato, Sweet Corn Tortilla soup Preparing Soup Lunch: We never see this soup in the UK. It is such a good soup, Winter or Summer. Usually made with Chicken but leftover pork worked well. See here for the recipe , it may seem lengthy but worth the try. Full of options to add. We usually make stock from chicken and freeze it if not using immediately, but works well with stock packs Maggie would certainly have this soup at any opportunity, and I will always order it if I see it on a menu. One of our favourite choices on the menu at Armadillo Willy's Dinner: Lamb Chop/Steak - on the Monolith - seared and served rare, and a simple baked potato Lamb & Steak

Breakfast: Egg & Bacon Sandwich Lunch: Ploughmans Lunch Dinner: Chicken Nachos, Guacamole, Pico de Gallo, Sour Cream Breakfast: We opened a new pack of our home cure bacon.  This is the Old English Blend, just a little sweeter than the others Ploughmans Lunch Lunch: Ploughmans made with the absolute last of our Ham Hock Terrine. Pickles, a little vintage cheddar and vintage gouda Dinner: Nachos is such a simple dish.  We make it with Chicken, Pork or Beef.  Sometimes cooking it to add to the dish, but often using some leftover meat. We serve this as a starter for a casual 'table' dinner with guests where it will easily satisfy 4 people.  Tear and share. And quite often we serve it as dinner for ourselves.  There is something about Pico de Gallo and Guacamole, so morish. Suits the lovely warm weather we have had so far this Easter. Recipe to follow We would also just like to say a warm hello to all of our friends in California....

Ingredients 1/1.5 litres Chicken Stock 2 carrots - small dice 1 celery stalk - small dice 1 red onion - finely chopped 2 cloves garlic - grated 1 tbs olive oil 1 red pepper - chargrilled and skinned (is best but not essential) and chopped 1 large tomato - skinned (is best but not essential) and chopped 1 small bunch of coriander squeeze of lime pinch of chill flakes a little diced cooked chicken or pork 1 bag or salted tortilla chips 1 avocado (optional) Grated cheese (70 grams) Method Fry the onion / garlic / carrot / celery in the olive oil until soft. Then add the chilli flakes to cook out To skin red pepper - place under the grill until well charred on all sides - place in a zip-loc bag or a bowl with cling film until cool. Then the skin just peels away.  Discard the seeds and skin but retain the juice Add a little of the chicken stock to the softened onion mix and reduce to almost nothing, then add this mixture to the remaining stock and simmer for 10 min...